Delicious and juicy dish!
Wash the meat, dry it with a paper towel, cut into small pieces and pass through a meat grinder. Crack an egg into a separate plate, add salt, ground black pepper, seasoning for meat and garlic passed through a press, mix well with a fork.
Pour the resulting egg-garlic mass into the minced meat and mix it well. Then pour flour into the minced meat, mix well again. Mince beat off and place in a bowl. Tighten the bowl with minced meat with cling film and put it in the refrigerator for 15-20 minutes.
Now it is necessary to form oblong-shaped sausages from minced meat - chevapchichi. This can be done with wet hands. In this way, form all the sausages and put them on a board moistened with water (they may stick to a dry surface). Heat the pan with vegetable oil (the oil should completely cover the bottom of the pan), put the meat sausages and fry on both sides until a beautiful ruddy color.
Fry chevapchichi for 2-3 minutes on each side over medium heat. Remove the fried sausages from the pan. Peel onions and carrots. Cut the onion into thin half rings, carrots into cubes. In the pan where the sausages were fried, send onions and carrots, fry over low heat until golden brown, stirring occasionally.
In a frying pan, on top of the fried vegetables, lay out the chevapchichi. Pour in water and send the pan to the fire, covering it with a lid. Cook cevapcici over low heat for 15-20 minutes from the moment of boiling. At the very end of cooking, add finely chopped greens.
Chevapchichi cooked according to this recipe in a pan are delicious, juicy. These sausages should be served hot. Boiled potatoes or mashed potatoes are perfect for this dish.
Today, such dubious GMO times have come, when you treat any factory products with suspicion, at least. Meat production has lost particular trust of citizens, so homemade minced meat sausages, the recipe of which we will consider today, are becoming more popular every day. You can’t even imagine how many products you can create using various cooking methods, taking into account the range of meat and additives.
The secret of juicy, delicious homemade sausages is the quality of the meat, the peculiarities of minced meat preparation and the observance of the technological process.
So that all your work does not go to waste due to excessive dryness of the product, we should consider the following points:
Homemade minced meat sausages have a rather wide range, but what makes such an abundance possible?
So, having mastered the theory, we can safely proceed to practice. Today we will learn how to make universal minced meat for hunting sausages. Although the procedure is quite lengthy, but the result is beyond praise. You can prepare these products for the future, because their use is simply limitless. They can be fried on the grill, or on the grill on skewers, they make excellent soup and cabbage hodgepodge. They are a great addition to any side dish, whether boiled or fried.
Now we can use finished products at our own discretion. They can be frozen for future use, smoked, boiled, baked, fried, with such stocks even the most honorable intruders are not afraid of you.
For many, probably, liver sausage is associated with the USSR times. Then this penny little thing was surprisingly tasty, tender, you won’t find such a thing now. However, you can take a chance and cook it at home. For those who are not particularly oriented, liver is the liver, heart, kidneys, in general, the internal organs of a killed cow, lamb or chicken and other rural animals.
As you can see, homemade minced meat sausages have a somewhat tricky, but not very complicated recipe. The main thing is to find time and arm yourself with desire, and then your table will always be full of meat delights to the delight of the children and the husband .... or the wife.
Of all the meat snacks for beer, homemade sausages are perhaps one of the most interesting and not "circumscribed" among connoisseurs of beer parties. Steaks, kebabs, burgers and other culinary antics cannot compete with a dish that has a history of several centuries. Don't believe? Ask any German who, from dawn to dusk, played his next Oktoberfest.
Grilled or pan-fried meat sausages are one of the most delicious snacks for beer, as evidenced by the menu of the world's largest "beer" festival - Oktoberfest. This time we will understand the general intricacies of making sausages at home, and also consider the simplest and fastest recipe for homemade sausages in the gut in a meat grinder.
Of course, each cook has his own recipes, subtleties and tricks: someone likes minced meat dishes, someone likes well ground meat, someone puts a lot of spices, while others manage with salt and black pepper. Therefore, to begin with, we will simply consider the general principles that will help you prepare juicy, satisfying and tasty sausages at home.
Almost any meat is suitable for homemade sausages: chicken, pork, beef, lamb, duck, turkey, etc. One type of meat can be used, or several types can be mixed in different proportions, depending on taste preferences. So, fatty pork is often mixed with beef, and poultry is most often used in its pure form or with the addition of lard for greater juiciness.
When choosing pork, you need to pay attention to lard: if it is tasty, fragrant and with a thin skin, then the meat from this animal will also be of good quality. When choosing lamb, you should look at the veins: if they are soft, then the meat will be quite tender.
If dry meat was chosen for sausages, with a minimum of fat, then you can add cream or ground lard to make them more juicy.
Before starting cooking, it is advisable to cool the meat cut into small pieces and the meat grinder a little in the freezer, which will provide better grinding, and also help preserve the taste of the meat. The meat grinder can be put in the freezer both an hour before cooking, and in advance, at night. The meat should not be frozen: it should freeze on the edge, and the center will remain soft.
As soon as everything you need is pulled out of the freezer, you should immediately start, and you need to grind as quickly as possible, while loading the meat in small portions. During grinding, it is not necessary to force the pieces into the neck, as this may violate the consistency of the future minced meat. The ideal degree of filling is ¼ of the volume of the neck.
After grinding, you should get minced meat with a visible texture. Spices and other additives are added to the finished mass, if they are provided for in the recipe, after which the minced meat must be kneaded with your hands so that it becomes denser and excess air leaves it. You can check the taste of the resulting minced meat by frying a small amount in a pan. You should fry until cooked, but you should not wait for a golden crust, as it will slightly “overshadow” the main taste of the product. After the “test”, you can add the missing ingredients to the minced meat and knead it again.
Today it is not difficult to buy a casing for homemade sausages in a store; it can be natural or artificial. Natural - these are specially processed pork, beef or mutton intestines. They can vary in diameter, length, intestinal section of the animal. When choosing intestines, you should pay attention to their characteristics: there should be no nodules, large holes, greasy smell, the color should be light, without gray shades. Beef casings are stronger than pork casings, so they may be easier to work with if you are cooking sausages for the first time. But lamb is more suitable for boiled sausages and ham. However, the choice is yours.
Before use, the intestines should be rinsed with warm water and soaked in water at 20-25 ° C for an average of up to 2 hours (freshly preserved can be soaked for only 5-10 minutes). Then they are washed in water (30-35 o C). Next, the intestines are disassembled into segments and their quality is checked by passing water through them. If there are holes in the stomach, then it is in these places that the intestine should be cut into separate parts.
Artificial casings are also of various types, including cellulose, polyamide, protein. For homemade sausages, collagen casings are well suited, which are made from protein raw materials and are edible. To prepare the collagen "intestine" should be soaked in water (with the addition of 1 teaspoon of salt per 1 liter of water) 35-40 ° C for 2-3 minutes, then rinse with running water.
When the minced meat and casing are prepared, you can begin the process of forming homemade sausages. A simple way is to change the nozzle on the meat grinder to a special cone, put the intestine on it. You need to tie a knot only after you start serving minced meat, otherwise an air bubble will form. As for density, the golden mean should be maintained: a tightly stuffed sausage can burst at high temperatures, and voids will form if the density is insufficient. You can find the optimal degree of density empirically 😉
Tip: If you doubt the density of the stuffing or you could not avoid the appearance of air bubbles, then it is better to prick the sausages with a thin needle or a toothpick so that steam comes out during cooking.
The second option is in case you do not have such a special nozzle or even a meat grinder. A cropped top from a plastic bottle will help. It can be fixed in a meat grinder or used as a hand tool, pushing the minced meat through the neck and adjusting the density of stuffing.
Tip: If you want to make one large sausage, you can immediately lay it in a spiral, if it is small, then you should leave a sufficient gap between portions of minced meat so that it is convenient to tie or twist the intestine. You can tie with cotton twine.
At home, sausages can be fried, boiled and baked, as well as a combination of these processing methods. With any method, a certain temperature regime should be observed: in order to keep them juicy, they should be cooked at a temperature of no more than 80 ° C.
In a pan, fry over medium heat, first on one side, then, slightly increasing the heat, on the other side. The indicator of readiness is the clear juice that stands out when the sausage is punctured. During frying, you can try putting a sprig of rosemary in the pan and periodically remove it from the fat and run it over the sausages (this will give the dish a subtle rosemary flavor).
In the oven, you can cook sausages both on an open baking sheet and in foil. In the first case, you should periodically water them with fat or oil so that they are not dry, in the second, unfold the foil by the end of cooking so that a golden crust appears.
Tip: Instead of vegetable oil for frying and baking sausages, you can use beef fat, it will make the dish more juicy and tasty.
You can cook sausages in many ways, for example, put them in slowly boiling water, turn off the heat and leave covered for 20 minutes. Boiling is often used before stewing or frying in a pan.
If you don’t have a natural or artificial casing at hand, you can cook homemade sausages in cling film, foil, parchment, etc. For example, let's take a recipe with minced meat from a mixture of chicken fillet and pork with the addition of eggs, baked in foil. You can use other combinations of meat and their proportions, as well as add spices and other ingredients at your discretion.
Ingredients:
Cooking:
1. Beat the eggs in a bowl, add spices, chopped garlic (pass it through a garlic press or finely chop), salt. Then we begin to gradually add starch, stirring constantly and avoiding the formation of lumps.
2. We make minced chicken fillet, pork and lard. If you want a more gentle grind, then take a nozzle with small holes. You can also make "chopped" sausages, for which you just need to cut the meat and lard into very small cubes. Put the minced meat or chopped ingredients in a bowl with eggs, mix well until a homogeneous mass is formed.
3. We take the foil, cut it into identical pieces of about 20x30 cm. Spread the minced meat with a spoon on the shiny, mirror side of the foil and form sausages of the desired shape and size, after which we begin to wrap like candy. We twist the edges tightly so that there is no air gap between the minced meat and the foil. It is desirable to twist tighter than shown in the photo.
4. We heat the oven to 180 ° C, send a baking sheet with sausages there and detect it for 1 hour. Homemade sausages without intestines can be served hot or cold, with a side dish and simply fragrant bread.
To prepare homemade sausages, you can use ready-made minced meat.
In addition to the listed spices, you can also use others if you wish. As well as spices and spices used for cooking meat dishes.
You can grind the meat with a blender or with a kitchen knife. In this case, the meat must be chopped as finely as possible.
You can cook homemade sausages using a thick cling film or in a baking sleeve.
To prepare homemade sausages, use only high-quality and fresh meat. Pork should not be weathered and dark in color. Do not cook homemade sausage from a frozen meat ingredient.
It is not necessary to spread the minced meat on the foil in a thick layer, as it can bake poorly and be raw inside. Also, a layer of minced sausage should be the same thickness along the entire length of the foil so that the sausage is baked evenly on all sides.
If you like minced meat dishes, then this simple recipe for making homemade sausages is what you need. Meat sausages are a great alternative to the usual homemade cutlets. Without much difficulty, an excellent hot minced meat dish will delight your family. For the preparation of such sausages, I do not use a special casing in the form of intestines. I propose to cook homemade sausages from minced meat in cling film. These sausages taste very good, soft, tender and very juicy. You can add your favorite spices according to your taste and at your discretion.
This dish is perfect for a family menu for any occasion. They are good both hot and cold. And very often I prepare such homemade sausages for grilling at a picnic. I boil them at home, but I fry them on the grill, on the grill. And fast, and very tasty. Try it!
By the way, even when boiled, cold homemade sausages are very tasty, so if you gape, then in nature it may not even reach the barbecue!
Pork 500 gr. Chicken breast 500 gr. Salo 200 gr. Onion 2 pcs. Garlic 4 tooth. Egg 2 pcs. Milk 150 gr. Salt to taste Pepper mix, freshly ground to taste Ground coriander to taste paprika to taste Nutmeg to taste Butter for frying sausages
Rinse the meat, dry it and, together with the fat, pass it twice through a meat grinder or chop in a blender.
Peel the onion and garlic and also pass through the meat grinder to the meat.
Then add eggs, spices, salt, pour in milk and mix everything well.
Cover the minced meat with cling film and refrigerate for 2-3 hours (you can overnight).
Beat the cooled minced meat lightly so that it is filled with air.
Lay out 2 full tbsp. prepared minced meat on a baking film, roll up in the form of a sausage, tie on both sides with a thick thread. Do this with all minced meat.
Dip the sausages in salted boiling water and cook for 20-25 minutes.
Then take out the meat sausages, let cool completely, remove the film.
Fry the already cooled sausages in butter on all sides until browned.
Serve the sausages on the table hot, with any side dish, garnished with herbs or chilled, cut into pieces, as an appetizer.